Domestic science, principles and application

Cayenne, a few grains 3^ tsp. lemon juice Method. — Cut or break up the lobster meat into cubes. Melt the butter in a pan, add the lobster, and cook until thoroughly heated. Season with salt, cayenne, and nutmeg -17 and add the lemon juice. Cook 1 minute; then add the thin cream and yolks of eggs well beaten, and stir until the sauce thickens. Serve on squares of hot toast, garnished with parsley and lemon. 7. Shrimp Wiggle 4 tbsp. butter 13^ c. milk 3 tbsp. flour 1 c. shrimps 3^ tsp. salt 1 c. canned peas Paprika Method. — Make a white sauce of the butter, flour, milk, and seasoning. Wash the shrimps, remove the dark vein, and break the shrimps into pieces. When the sauce thickens add the shrimps to it, also the canned peas drained from their liquor and thoroughly rinsed. Cook all 4 or 5 minutes and serve on squares of toasted bread. Garnish with parsley, and a stuffed olive. 8. Cabbage Slaw 34 c. vinegar 1 small head cabbage 3 tbsp. sugar 2 tsp. salt 1 c. sweet cream White pepper Method. — Shave the cabbage very fine, place in a dish, season with salt and pepper. Stir the sugar into the vinegar until all is dissolved; then add the sweet cream gradually and stir thoroughly until the mixture thickens. Pour over the cabbage and serve in place of a salad or as a garnish to accompany fried oysters. SALADS Salads originally consisted of crisp, green vegetables dressed with oil, vinegar, salt, and pepper. Today salads are made of raw or cooked vegetables, fruit, meat, or eggs, separately or in combination, with a salad dressing. The essentials in salad making are: — ■ 1. Salads must be cold. All greens used must be crisp. 2. The ingredients in the dressing must be carefully blended and not be too strong of either acid or oil. 3. The whole must be well mixed just before serving. 4. Materials must be nicely cut and arranged. Points in favor of salads as a frequent dish in the diet : — 1. Salads have considerable food value, since the greens used furnish the body with needful mineral salts and furnish bulk to food. The dressing contains oil and acid. 2. Vegetable and fruit salads are refreshing and appetizing. 3. Meat salads contain much food value and may be substituted for the meat dish. 4. Salads may be made an economical dish, as much left-over food may be used. Greens used for garnishing salads are lettuce, water cress, parsley, nasturtiums, or chickory. Wash greens thoroughly in cold water. If wilted let lie in cold water an hour, dry in a towel, roll up carefully in a damp cloth, and put on ice until ready to use. Greens wilt readily, and the dressing must not be added until just before serving. (259) !60 Classes of salad dressing are: — (258) (260) French dresssing, — used with crisp greens and vegetable salads. Cooked dressing, — used with any kind of salad. Mayonnaise dressing, — used with almost any kind of salad, but especially with egg, meat, and fish. It is not good with fruit salads. Oils for Salad Dressings. — Use only the best olive oil for salad dressings. Much of the oil sold as olive oil and under foreign labels is nothing more than a cotton-seed Fig. 39. Tomato and green pepper salad.